This delicious Jamie Oliver Squash and Spinach Pasta Rotolo is a simple and hearty meal that’s perfect for cozy dinners. With creamy roasted squash, savory spinach, and feta, it’s quick to prepare and full of flavor. You can easily swap the squash for pumpkin or sweet potato for a tasty variation!
Ingredients Needed
- 1 butternut squash (roughly 1.2kg / 2.6lbs)
- 1 red onion
- Olive oil (for frying)
- 1 teaspoon dried thyme
- 500g (17.6oz) frozen spinach
- 1 whole nutmeg (for grating)
- 4 cloves of garlic
- 1 x 700ml (24oz) jar of passata
- 6 large fresh pasta sheets (roughly 15cm x 20cm / 6in x 8in each)
- 50g (1.75oz) feta cheese
- 20g (0.7oz) Parmesan cheese
- Optional: a few sprigs of fresh sage
How To Make Squash And Spinach Pasta Rotolo
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Roast the squash: Place the whole butternut squash on a roasting tray and cook for about 1 hour 30 minutes. Once tender, remove from the oven.
- Cook the onion: Peel and roughly chop the onion. Heat a lug of olive oil in a medium pan over medium-low heat. Add the onion, dried thyme, and a pinch of salt and pepper. Cook for about 10 minutes, stirring occasionally.
- Add the spinach: Stir in the frozen spinach, cover with a lid and let it cook for another 15 minutes or until the liquid evaporates. Remove from the heat.
- Prepare the squash: Once the squash is done, cut it in half, discard the seeds and skin, then mash it with a fork. Season both the squash and spinach with sea salt, black pepper, and a grating of nutmeg.
- Make the tomato sauce: Peel and finely slice the garlic. In a shallow 28cm (11in) casserole pan, heat a splash of olive oil over medium heat. Add the garlic and fry for about 2 minutes, until golden. Pour in the passata, add a splash of water to the empty jar, swirl it around, and pour it into the pan. Bring it to the boil and simmer for 3 minutes. Season to taste.
- Assemble the Rotolo: Lay the pasta sheets out on a clean surface, with the short end facing you. Brush them with water, then spread the mashed squash evenly over each sheet. Top with the cooked spinach and crumble over the feta cheese. Roll up the pasta sheets and cut each roll into 4 chunks. Arrange them side by side in the tomato sauce.
- Bake: Grate the Parmesan over the rolls, then pick the sage leaves (if using), toss them in a little olive oil, and scatter them over the top. Bake in the oven for 35 to 40 minutes, at the bottom, until golden and crisp.
- Serve: Enjoy the Rotolo with a fresh green salad.
Recipe Tips
- Don’t let the pasta dry out: Brush the pasta sheets with water before filling them to prevent them from cracking when rolling.
- Season the squash and spinach well: Taste and adjust the seasoning with salt, pepper, and nutmeg. It makes a big difference in flavor.
- Make the sauce flavorful: Don’t skip simmering the passata for 3 minutes; this helps concentrate the flavors and makes the sauce richer.
- Check the bake: Bake until golden and crispy at the bottom of the oven. This gives the Rotolo a beautiful texture and ensures it’s cooked through.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pasta rotolo cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 3 days.
- Freeze: Allow the Rotolo to cool completely, then wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. It can be frozen for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180ºC/350ºF. Place the Rotolo in an ovenproof dish and cover with foil to prevent it from drying out. Bake for 15-20 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 574g)
- Calories: 401
- Total Fat: 10.2g
- Saturated Fat: 4.5g
- Total Carbohydrate: 60.2g
- Dietary Fiber: 9g
- Sugars: 25.7g
- Protein: 17.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Summer Tagliatelle Pasta
- Jamie Oliver Easy Carbonara Pasta Recipe
- Jamie Oliver Mixed Veg Pasta
- Jamie Oliver Stinging Nettle Ravioli Pasta Recipe
Jamie Oliver Squash And Spinach Pasta Rotolo
Description
This delicious Jamie Oliver Squash and Spinach Pasta Rotolo is a simple and hearty meal that’s perfect for cozy dinners. With creamy roasted squash, savory spinach, and feta, it’s quick to prepare and full of flavor. You can easily swap the squash for pumpkin or sweet potato for a tasty variation!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Roast the squash: Place the whole butternut squash on a roasting tray and cook for about 1 hour 30 minutes. Once tender, remove from the oven.
- Cook the onion: Peel and roughly chop the onion. Heat a lug of olive oil in a medium pan over medium-low heat. Add the onion, dried thyme, and a pinch of salt and pepper. Cook for about 10 minutes, stirring occasionally.
- Add the spinach: Stir in the frozen spinach, cover with a lid and let it cook for another 15 minutes or until the liquid evaporates. Remove from the heat.
- Prepare the squash: Once the squash is done, cut it in half, discard the seeds and skin, then mash it with a fork. Season both the squash and spinach with sea salt, black pepper, and a grating of nutmeg.
- Make the tomato sauce: Peel and finely slice the garlic. In a shallow 28cm (11in) casserole pan, heat a splash of olive oil over medium heat. Add the garlic and fry for about 2 minutes, until golden. Pour in the passata, add a splash of water to the empty jar, swirl it around, and pour it into the pan. Bring it to the boil and simmer for 3 minutes. Season to taste.
- Assemble the Rotolo: Lay the pasta sheets out on a clean surface, with the short end facing you. Brush them with water, then spread the mashed squash evenly over each sheet. Top with the cooked spinach and crumble over the feta cheese. Roll up the pasta sheets and cut each roll into 4 chunks. Arrange them side by side in the tomato sauce.
- Bake: Grate the Parmesan over the rolls, then pick the sage leaves (if using), toss them in a little olive oil, and scatter them over the top. Bake in the oven for 35 to 40 minutes, at the bottom, until golden and crisp.
- Serve: Enjoy the Rotolo with a fresh green salad.
Notes
- Roast the squash: Place the whole butternut squash on a roasting tray and cook for about 1 hour 30 minutes. Once tender, remove from the oven
- Season the squash and spinach well: Taste and adjust the seasoning with salt, pepper, and nutmeg. It makes a big difference in flavor.
- Make the sauce flavorful: Don’t skip simmering the passata for 3 minutes; this helps concentrate the flavors and makes the sauce richer.
- Check the bake: Bake until golden and crispy at the bottom of the oven. This gives the Rotolo a beautiful texture and ensures it’s cooked through.
Jamie Oliver Squash And Spinach Pasta Rotolo